2 1/4 c. flour
1 1/2 c. sugar
1 t. salt
3 1/2 t. baking powder
In a large mixing bowl, combine ingredient and stir.
1 1/4 c. milk
1 cube BUTTER, softened but NOT melted
1 T vanilla
Pour the milk in a 2 c. measuring cup...then add enough oil to bring the liquid up to 1 1/3 c. Add the milk/oil mixture, butter and vanilla to flour mixture. Beat on medium for 2 minutes. Add eggs, continue beating for 2 more minutes.
Spray 3 round cake pans (I only used 2 pans and the cake batter flooded over into my oven) with pan coating. Pour cake batter into pans, dividing the batter as evenly as possible. Bake at 350 degrees for 20-25 minutes or until your cake passes the toothpick test. Cool cakes and then FREEZE cakes in pans. This will make it easier to frost. When ready to frost, remove cakes from freezer and let them warm up for about 7-10 minutes, just enough so that you can remove the cake from the pan. You don't want them completely thawed or your frosting will be difficult to spread. Frost with your favorite frosting OR try the recipe below.
Cheese Cake Frosting:
1 c. powdered sugar
1 8oz. cool whip
1 8oz. cream cheese, room temp or warmed in the microwave for 30 seconds (without foil of course) to soften
Whip until smooth. Spread frosting between each layer and on top...but not the sides.
Top with prepared Danish Dessert, fresh cut strawberries and whipped cream!!! YUMMMMMY!!!
*Cake MUST be refrigerated if frosted with Cheese Cake Frosting.
Enjoy this heavenly dessert!